Steamed fish with an Asian vegie broth

Method

Soak the shiitakes in hot water for about 20 mins. Then discard the stalks and slice the caps.

Whisk the soy with 3 tbsp peanut oil, the sesame oil and stock.

Fill a wok (or deep pan) with water, place your steamer basket on top and then put a bowl inside. Place the fish in the bowl, pour in most of the broth, cover with the lid and steam over a medium heat.

At the same time, heat a little fresh peanut oil in a wok (or large non-stick pan) and gently cook the sliced shiitakes with the corn and ginger for a couple of minutes.

Add the spring onions, snowpeas and bok choy and briefly cook until wilted. Then add the remaining broth with the oyster mushrooms. Stir well and cook to heat through.

Spoon the vegies with the liquid into individual flat soup bowls and top with the fish, coriander sprigs and a little more of the cooking liquid. Serve with steamed rice on the side.

Ingredients

6-8 dried shiitake mushrooms

2-3 tbsp Japanese soy sauce

peanut or vegetable oil

2 tspn sesame oil

375 ml fish stock

4 x 180 gm boneless, skinless fish steaks

12 baby corn, halved

1 small knob fresh ginger, julienned

3 spring (green) onions, cut in lengths

16 snowpeas, cut in half on the diagonal

1-2 bok choy, cleaned & shredded

a good handful of oyster mushrooms, sliced

a few fresh coriander sprigs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.